Modulation of the Tomato Fruit Metabolome by LED Light (GCMS and LCMS datasets)

Metabolic profiles of tomatoes change during ripening and light can
modulate the activity of relevant biochemical pathways. We investigated
the effects of light directly supplied to the fruits, on the metabolome of
the fruit pericarp during ripening. Mature green tomatoes were exposed to
well-controlled conditions with light as the only varying factor; control
fruits were kept in darkness. In Experiment 1 the fruits were exposed to
either white light or darkness for 15 days. In Experiment 2 fruits were
exposed to different light spectra (blue, green, red, far-red, white)
added to white background light for 7 days. Changes in the global
metabolome of the fruit pericarp were monitored using LCMS and GCMS (554
compounds in total). Health-beneficial compounds (carotenoids, flavonoids,
tocopherols and phenolic acids) accumulated faster under white light
compared to darkness, while alkaloids and chlorophylls decreased faster.
Light also changed the levels of taste-related metabolites including
glutamate and malate. The light spectrum treatments indicated that the
addition of blue light was the most effective treatment in altering the
fruit metabolome. We conclude that light during ripening of tomatoes can
have various effects on the metabolome and may help shaping the levels of
key compounds involved in various fruit quality characteristics.